• Journal of the Korean Society of Environmental Restoration Technology
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• v.13 no.5
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• pp.28-37
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• 2010

This study is intend to evaluate natural conservation value, and to suggest natural park plan based on conservation value evaluation. In this study evaluation items are selected through related studies about ecological conservation evaluation, and evaluation items in this study can be classified into 2 aspects, ecological environment and topographic environment. After each evaluation items are overlaid with GIS program, management levels are derived from comprehensive overlaid maps of each evaluation items. Management areas can be classified into 5 levels; Critical Conservation Area, Conservation Area, Restoration Area, Passive Usable Area, Active Development Area and Settlement Area. So management areas can be matched each management levels to land use of natural park, that is district of preservation, district of natural environment, district of settlements and district of mass facilities. This study have good enough to evaluate ecological value for natural park plan, but, it is difficult to evaluate conservation value only with maps of each evaluation items, so it needs supplementary field survey for precise conservation value evaluation.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.186-198
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• 2018

The Sasang constitution typology was analyzed through SCAT2 and a specialist to examine the correlation between the Sasang constitution and dietary pattern, and the difference in BMI and food preference according to Sasang constitution was determined. The Sasang constitution typology of the subjects was classified by SCAT2 and a specialist. Seventy-four subjects were screened by SCAT2 (SC), and 18 of them were judged by the specialist (SP). The results of SCAT2 and the specialist were consistent in 13 subjects (SS). BMI and food preference among these groups were compared. The concordance rate of SCAT2 and the specialist classification was 72.2%. The BMI in SC was significantly lower in the order of Taeeumin, Soyangin, and Soeumin, but no significant difference was observed between Taeeumin and Soyangin in SP and SS. To analyze the preference of food and the constitutional suitability, the 'Yin-Yang food preference index' was developed and compared with the data classified by constitutional food according to existing ideological medical theory. As a result, there were 33 food items that matched in the SP-SS, which was more than that in the SC-SP (4 items), SC-SS (6 items), and SC-SP-SS (4 items). Twenty-four of the 33 matched food items were consistent with the existing constitutional food data. In conclusion, SCAT2 is a very useful tool for Sasang constitutional research, but for more objective research, it is recommended that subjects who show consistent results by different methods be targeted.

• Fashion & Textile Research Journal
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• v.22 no.4
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• pp.495-503
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• 2020

This study classified lower body shape according to thigh and waist shape to improve the fit of skinny blue jeans in adult women in their 20s. We analyzed the three-dimensional automatic measurement data, three-dimensional indirect measurement data, and index data using the three-dimensional female (20-29 years old) body scan data provided by Size Korea (6^th Korean Human Dimensional Survey Project). Factor analysis was performed to classify body type. We selected and analyzed 34 items related to thigh shape based on index items, angle items, and protrusion amount items from 99 items; consequently, seven factors were extracted and 82.39% of the total variance was explained. Cluster analysis according to factor analysis classified it into 4 types, and a post-test Duncan test was conducted to classify thigh features according to classified types. As a result, the characteristics of lower body shape according to the thigh types of women in their 20s are as follows. Lower Body Type 1 is shape with a more prominent belly and less prominent thighs. Lower Body Type 2 is a slender body figure with larger hips. Lower Body Type 3 has more prominent thighs compared to the waist and belly. Lower Body Type 4 has both a prominent belly and prominent thighs.

• Journal of Korean Society for Quality Management
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• v.46 no.2
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• pp.311-326
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• 2018

Purpose: Using international specifications, this study classified international standards and automobile manufacturers' test items based on the kind of test used and determined the test order for ISO 16750. Methods: The effects of international standards' environmental factors were examined, based on the major impacts of the product and the results of product failure. Automobile manufacturers' test items were compared with the test item in the ISO 16750. A generic algorithm was then used to determine the test sequence for ISO 16750. Results: International standards and automobile manufacturers' common test items were classified. The test sequence of ISO 16750 was determined for five cases. Conclusion: Although mechanical and environmental tests share many common features, there are differences in the details of the tests. There is a common sequence of tests, but weights are allocated tests differently.

• Journal of Korean Library and Information Science Society
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• v.32 no.1
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• pp.223-248
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• 2001

The purpose of this study is to analyze the problems of classified items by directly applying the domestic literary publications of agriculture field one by one and to present revision scheme having KDC as the subject of the study. In order to do this, I directly applied and analyzed KDC's 4th edition to the 5,400 literatures of agricultural field from the collection list database at the National Library of Korea. Revision scheme of KDC's agricultural field that's been made based on the above revision scheme tried to follow the basic classified systems and items of KDC's 4th edition, if possible, and in terns of necessary items, it includes only addition of cycles and the minimum subdivided extension.

• Journal of Science Education
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• v.38 no.3
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• pp.670-690
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• 2014

The purpose of this study was to analyze paper and pencil test items of life science I in high school to diagnose problems of the test items developed by teachers, and to provide some implication for better assessment. 690 selection-type items and 162 supply-type items in life science I were collected from 10 general high schools. In the analysis of test items, the ratio of the selection-type item and the supply-type item was 81:19 in the number of items based on item type, while the ratio was 74.4:25.6 in the distribution of marks, indicating that the distribution of marks compared to the number of items was higher in the supply-type items. In the analysis by the Bloom's revised taxonomy of educational objectives, the items of 'conceptual knowledge' in the knowledge and those of 'understanding' in the cognition process were shown most in both the selection-type item and the supply-type item. In the analysis by the science assessment frameworks of NAEA, the items of 'knowledge' were shown 9 times more than those of 'inquiry'. When compared to the level of difficulty presented in the two-way specification table and the percentage of correct answers in the selection-type item, the concurrence was 41.5%. When compared to the ratio of number of items based on the item type of the supply-type items, the short-answer items were 34.0%, the descriptive items were 61.1%, and the drawing items were 4.9%. The drawing items were mainly developed in the unit of 'Cells and Continuity of Life'. When the descriptive items were classified by the acceptance of response, all the items were 'response restricted' type, and the items of 'restricted in content range' type among them were highest. When the items were classified by presentation of data, the items of 'presentation of data' type were highest(65.4%), and when classified by type of question, the items of 'knowledge description' type were highest(80.4%). In conclusion, it is needed to develop items belonging to 'inquiry' area more in the school, and to increase the ratio of the descriptive items, presenting various types of items.

• The Research Journal of the Costume Culture
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• v.7 no.1
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• pp.38-51
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• 1999

For a ideal construction of shoes, the exact analysis for shape and size of foot is necessary. This study was performed to classify and analyze the foot types of young males and females. For this, methods of cluster analysis, correspondence analysis and value of proportion were used. The subjects were 414 college students and 36 items, weight(1 item), height(8 items), length(6 items), breadth(6 items), girth(7 items), depth(3 items), slope(5 items) on foot were measured. The fundamental results of the study were as follow ; Difference in foot shape between men\`s and women\`s feet was not found below ankle girth. Based on cluster analysis the shapes of foot were classified into five groups, small but relatively slim group, small but relatively barrel group, middle group, large but relatively slim group and large but relatively barrel group. The types of foot had the distinguished dominant characteristics according to sex, weight and height. The results of this study show that there must be the suitable design of shoes for each foot type.

• Journal of the Korean housing association
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• v.21 no.3
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• pp.53-65
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• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.17-31
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.80-91
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.